Lisa Faulkner's Beef Wellington

They may seem fiddly, but when you break down all the steps, Beef Wellingtons are pretty straightforward. Delicious served as a dinner party centrepiece and the recipe is well worth the effort.

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Makes:
0

Prep Time:
0
hours
30
mins

Cook Time:
0
hours
35
mins

Total Time:
1
hour
5
mins

Ingredients

200
g
chicken liver pate

700
g
beef fillet

400
g
lare sheet of puff pastry

1
egg, beaten

Salt and freshly ground black pepper

200
g
mixed mushrooms

50
g
butter

1
onion, diced

3
garlic cloves, chopped

3
freshly chopped sage

3
freshly chopped thyme

For the pancakes

200
g
plain flour

3
eggs

300
ml
milk

25
g
butter, for frying

Directions

Preheat the oven to 190°C/Gas mark 5. Make the mushroom duxelle mix. Put the mixed mushrooms in a food processor or blender and pulse to a rough dice.

Heat the butter in a frying pan and fry the onion and garlic until softened but not coloured. Add the chopped mushrooms and cook, again without colouring, for five minutes. Season, then add the thyme and sage. Leave to cool.

Next, make the pancakes. Mix the ingredients in a jug. Heat the butter in a small frying pan and pour two-thirds of it into a small bowl to keep aside for brushing the pan in between pancakes.

Pour a small amount of the batter into the frying pan and swirl it around to cover the base of the pan. Cook for one to two minutes and then flip and cook for another minute. Remove the pancake from the pan to a plate and continue to cook five more pancakes.

Layer the pancakes with greaseproof paper in between and leave to cool. Season and seal the beef fillet and set aside. Mix the cooled mushroom duxelle with the pate in a mixing bowl. Brush the large sheet of pastry with the egg wash. Layer the pancakes over the top of the pastry so that it is covered and then use a palate knife to spread the mushroom mixture on top.

Place the beef fillet on top of the mushroom mixture and roll up the pastry, making sure that the beef is completely surrounded by the mushroom mix and the pancakes and well sealed. Leave to chill. Place the Wellington on a baking tray and brush the top with beaten egg. Bake in the oven for 30 minutes, or to your liking.

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